Friday, June 10, 2011
I love all things pickled. Now that my garden is in full swing I have a TON of zucchini (and weeds, grass and now squashbugs). I always grow zucchini, it is easy, freezes well to add to soups, bread, etc. Last summer with my last harvest of zucchini I made pickles. Wow. Love. I have been wishing ever since that I had made pickles with the very 1st zucchini I picked last summer. The zucchini stays firmer than cucumbers and you don't have to wait 7 days after canning to eat them. They are good in just 3-5.
make 6 pints
6 medium zucchini, sliced
3 cups apple cider vinegar
4 cups water
3 tbsp kosher salt (you can do less if you want, I like them a little salty)
1 bay leaf
2 cloves of garlic, peeled and smashed
2 tsp black peppercorns
3 tsp dried dill
1 tsp red pepper flakes
Pack zucchini into pint jars along with a sprig of fresh dill and 2 garlic cloves per jar.
add all ingredients except zucchini to pot, simmer on medium low for 10 min then bring to rolling boil. Pour boiling brine over zucchini and seal. Process (I don't process my pickles). Wait 3-5 days before eating.